How To make Spicy Corn Pancakes
2 c Whole wheat flour
1 t Salt
1 t Baking powder
2 c Corn kernels, fresh or
Frozen 2 Chipotle chili peppers,
Diced 2 Cloves garlic, minced
4 Scallions, diced
1 c Lowfat soy milk
These delicious pancakes make a terrific dinner when served with a bottled salsa for topping. I use chipotle chili peppers that are canned in adobo sauce, but you can also use dried chipotles. Let the dried peppers soak in warm water for several minutes before you dice them. Mix whole wheat flour with salt and baking powder. In a separate bowl, mix corn, chipotles, garlic, scallions, and soy milk. Gently blend wet ingredients with dry until well mixed. Spray skillet with vegetable cooking spray and preheat until it is moderately hot. For each pancake, use about 1/4 cup batter. Cook 3 minutes on each side or until golden brown.
Total Calories Per Serving: 302 Fat: 2 grams This article originally appeared in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.
From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
How To make Spicy Corn Pancakes's Videos
Canned Corn Pancakes | Corn Fritters | Hungry Mom Cooking
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1/2 cup all purpose flour
1 egg
4-5 tbsp water
1/4 cup spring onion, chopped
1/2 cup grated cheese
425 gram can cream corn
425 gram can whole kernel corn
salt to taste
cooking oil or butter for frying
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Cachapas: how to make Venezuelan fresh corn pancakes
INGREDIENTS
480g (2 medium) corn cobs;
70g (½ cup) cornflour;
120ml (½ cup) milk;
120g (1 cup) cheese, shredded;
Salt to taste;
Oil for frying.
METHOD
Clean corn cobs, removing leaves and husks. Using a sharp knife cut off corn kernels from the cob.
Mix corn with milk and cornflour, and add a pinch of salt. Using a powerful blender, blend together all of the ingredients until thick batter forms.
Heat up a pan with some oil over medium heat and pour a full ladle of corn batter in the middle of the pan, spread it out, forming a circle. Cook for around 2 minutes, then flip and cook for 2 minutes more.
Sprinkle some cheese on top of the corn pancake and fold it in half. Brown cachapas on both sides. Repeat the same process with leftover batter and cheese.
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full recipe:
corn pancake recipe | sweet corn nutri pancake or roastie | sweetcorn pancakes with detailed photo and video recipe. an easy and simple healthy pancake recipe made with a generous amount of sweet corn in a sooji and besan batter. it is an ideal morning breakfast recipe if not an ideal snack meal and can be relished with a dip of spicy chutney or any dip. these pancakes do not take much time to prepare and the pancake batter can be prepared within minutes with the option of adding all the vegetables to it.
corn pancake recipe | sweet corn nutri pancake or roastie | sweetcorn pancakes with step by step photo and video recipe. pancake recipes are one of the healthy and easy breakfast meals for most of us. it is basically a far cousin to the south indian variation of dosa or uttapam but generally made with a combination of flours with different types of vegetables in it. one such easy and simple pancake recipe is sweet corn nutri pancake or roastie known for its simplicity, taste and health aspects it brings to your dining table.
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Sweet Corn Pancakes|Spicy Corn Pancake|Easy Tasty Recipie|Tamil|
Sweet Corn Pancakes|Spicy Corn Pancake|Easy Tasty Recipie|Tamil|
INGREDIENTS-
2 Sweet Corn.
250 Grams Rava.
2 Tbsp Bason flour.
2 Tbsp Chili Flakes.
1 Carrot.
1 Capsicum.
Kothamali.
Eno.
oil required.
Salt.
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Musician: Ilya Marfin
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Spicy Corn Pancake
Easy snacks for everyone
SPICY CORN PANCAKE
I HOPE YOU WILL ENJOY THIS SNACK...
INGREDIENTS :
corn : 1 cup
egg : 1
onion : 1 chopped
green chilli : 2 chopped
corriander leaves
salt to taste